Vegetable Shepherd's Pie with Lentils

Instructions

1. 1

   Prepare the Mashed Potato Topping

   • Place the cubed potatoes in a large pot and add cold water to cover by at least an inch. Add 2 tsp of salt to the water.
   • Bring to a rolling boil over high heat, then reduce to medium-high and cook for 15-20 minutes, until the potatoes are very tender and easily pierced with a fork.
   • Drain the potatoes thoroughly and return them to the hot, empty pot for 1 minute to evaporate any excess moisture.
   • Add the butter, milk, 1 tsp of the remaining salt, and 0.5 tsp of the black pepper. Mash with a potato masher until smooth and creamy. Add a splash more milk if needed for desired consistency. Cover and set aside.
2. 2

   Sauté the Aromatics and Build Flavor

   • While the potatoes are boiling, preheat your oven to 400°F (200°C).
   • Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
   • Add the chopped onion, carrots, and celery (the mirepoix). Sauté for 8-10 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent.
   • Add the minced garlic and cook for 1 more minute until fragrant. Stir in the tomato paste and cook for another minute to deepen its flavor.
3. 3

   Simmer the Lentil Filling

   • Add the rinsed lentils, vegetable broth, vegetarian Worcestershire sauce, dried thyme, and dried rosemary to the pot. Stir everything together.
   • Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for 25-30 minutes.
   • Stir occasionally, until the lentils are tender but still hold their shape. The filling should be thick and savory.
4. 4

   Finish the Filling and Assemble the Pie

   • Remove the pot from the heat and stir in the frozen peas and corn. The residual heat will cook them through in a few minutes.
   • Season the filling with the remaining 0.5 tsp salt and 0.5 tsp black pepper. Taste and adjust seasonings as needed.
   • Pour the finished lentil filling into a 9x13 inch (or similar 3-quart) baking dish and spread it into an even layer.
5. 5

   Top and Bake to Golden Perfection

   • Carefully spoon the mashed potato topping over the lentil filling. Gently spread it to cover the entire surface, sealing the edges.
   • Use the back of a fork to create decorative peaks and valleys on the potato surface. This helps it get extra crispy and golden.
   • Place the baking dish on a baking sheet to catch any potential drips. Bake for 20-25 minutes, or until the filling is bubbly and the potato topping is lightly golden brown.
   • For a crispier top, you can switch to the broiler for the last 1-2 minutes, watching very closely to prevent burning.
   • Remove from the oven and let the pie rest for at least 10 minutes before serving. This allows the filling to set, making it easier to slice.